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Bulk Italian Sausage Extra Extra LEAN!

post #1 of 17
Thread Starter 

I make Italian sausages with my son for his Thanksgiving Party he puts on at his business; he does a spaghetti supper for all the employees and we make the sausages, the day before Thanksgiving.  He closes at noon and we all feast!

 

He asked me to make him some bulk sausage; he couldn't help but it was just cutting and grinding and i got it done.  Leaned it out; most of the flecks in it was silver side membranes, not fat.  Packaged it up in ½ lb. zip loc's, about 30 of them from 15 lbs.

 

I use one packet of Hot Italian Sausage and one packet of Sweet Italian Sausage from Butcher Packer and mix them together thoroughly in a container, then use the recommended amount (8 oz. for 25 lbs, or proportionally smaller for less than 25 lbs.).  Mix together in a big tub with about 10 oz of water, then grind through the large plate twice for even mixing.  As such:

 

 

Of course, had to fry up a patty for 'taste-testing'!  :yahoo:  The secret is not to overcook it; it will retain moisture but not be greasy and won't shrink at all.

post #2 of 17

I don't usually use mixes, but if it's Pops approved...Must be good...JJ

post #3 of 17
Looks great!! I am always trying to make leaner sausages that retain their moisture and texture. Just curious what fat ratio you used?
post #4 of 17
Looks tasty!

My boys asked me to make some Fassetts breakfast sausage biscuits and gravy Sunday morning. Oh so good!
post #5 of 17
Thread Starter 

Lean-to-fat ratio was as lean as I could get it, approx. 95% lean.  That is how I make all my sausages.  If you overcook it then yes, it will be dry.  But, that is so much better than fatty.  I can either live with dry or die with fat.

post #6 of 17
Thread Starter 

JJ, I use B/P seasonings all the time.  Their consistency is great and I can rest assured that every batch of my sausages come out the same.  I'm not interested in reinventing the wheel, just making good products.  I do mix my own breakfast sausage seasoning but that's it, all the rest is prepackaged.  Plus, I'm too dumb to think that far ahead to make up my own seasonings.  If I can remember to even order them, then that is an accomplishment, lol!

post #7 of 17

Pops, I agree with you on the lean sausage, it's great unless it gets overcooked .

post #8 of 17
Quote:
Originally Posted by Pops6927 View Post

Lean-to-fat ratio was as lean as I could get it, approx. 95% lean.  That is how I make all my sausages.  If you overcook it then yes, it will be dry.  But, that is so much better than fatty.  I can either live with dry or die with fat.

Wow! That is lean. I usually aim for somewhere between 8-10% fat. I have had success with both chicken thighs (without the skin) and pork loin with a little pork fat added. I'll have to try a super lean mix. I do agree though that overcooking is what leads to dry sausage the majority of the time.
post #9 of 17

Great looking sausage, Pops. I try to go as lean as I can on the sausage too.

 

Disco

post #10 of 17

Looks good to me,I have some sausage to make before the weekend

Richie

post #11 of 17

Pops,   What is B/P seasoning and where can I get some?

post #12 of 17
Quote:
Originally Posted by MIlo View Post
 

Pops,   What is B/P seasoning and where can I get some?


 B/P is Butcher-Packer.com.  They sell all kinds of items relating to meat packing and cutting, etc.

 

Chuck

post #13 of 17

Looks great Nice job 

 

DS

post #14 of 17

I'll have to try your "lean" method next time I make sausage. I most often make hot Italian and Andouille, but grind up the fat with the rest of the butt and my liquid to meat ratio has been lower. So, even though I didn't remove any fat, the sausage isn't as juicy as I would like. Anxious to try again using your method. (I do use my own spice blend & am pretty happy with it)

On a side note, as a member of the Optimist Club in Green Valley, AZ, we make about 2,000 lbs of Italian and Hot Italian sausage each year as our primary fundraiser source (secret recipe, darn).

post #15 of 17

I like the lean too Pops, looks great. Thumbs Up

post #16 of 17

Wow Pops, I don't know how I missed this thread. I have never made lean sausage, always added extra fat. The next sausage I make I'm going to try this.

post #17 of 17

That really looks good, I know lean is better for us, I'll have to give it a try     points1.png

 

 

Gary

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